If you can't find ambrosia-sweet white apricots, opt for ripe traditional orange apricots. Just brush with 1/4 cup, rather than 2 tbsp, of honey. I prefer my tarts not ultra-sweet; however, you can always up the sugar in the crust by 1 tbsp. Try varying this recipe with peaches or strawberries.

1 cup plus 1 tbsp all-purpose flour, divided

2 tbsp granulated sugar

1/4 tsp salt

1 stick unsalted butter, diced and chilled

3 tbsp ice water

1 large egg, whisked

6 ripe small white apricots, pitted and halved

2 tbsp honey

3 tbsp pistachios, chopped

In a medium-large bowl, whisk together the flour, sugar, and salt. Add the butter and, using your hands, crumble together into very coarse meal (you still want some pea-size or slightly larger pieces of butter).

In a small bowl, whisk together the ice water and egg. Add to the dry mixture, and knead just until combined (do not over-mix). Gather the dough into a ball, and place in the middle of a large piece of plastic wrap. Cover the dough with the plastic, and flatten into a disk. Chill until very cold, at least 1 hour.

Preheat the oven to 350 degrees F, and place a rack in the center of the oven. Line a baking sheet with parchment paper. Transfer the dough to the parchment paper, and roll out into a circle roughly 1/4-inch-thick and seven inches in diameter. Arrange the apricot halves in the center (leave a 1/2-inch border around the fruit), and gently press over the edges of the fruit to seal the tart.

Brush the fruit evenly with the honey, and sprinkle evenly with the pistachios. Bake until the pastry crust becomes golden brown and the fruit tender, about 40 minutes. Serve warm or at room temperature.